Most young people acknowledge the need for fuels that won’t harm the planet—but do they realize that also applies to fueling the body? This program guides students through the basic concepts of healthy eating and the principal nutrients that keep the human anatomy functioning properly. Outlining the properties and benefits of carbohydrates, lipids, proteins, water, vitamins, and minerals, the video explains the difference between macronutrients and micronutrients, illustrates the functions of monosaccharides and disaccharides, highlights the virtues of whole grains, pinpoints the dangers of dehydration and vitamin deficiency, and presents eye-catching animation and in-depth commentary from nutrition experts clarifying each topic. A viewable/printable instructor’s guide is available online. To ensure compliance with the 2011 USDA Dietary Guidelines for Americans and the new "plate" food guidance logo, delivery may be delayed until April 2011. A Meridian Production. Part of the series Healthy Eating: A Guide to Nutrition. (30 minutes)
A recent survey by the U.S. Department of Justice states that one out of every four
kids is bullied in some way—and that estimate, according to other reports, is too
conservative. Why is bullying so widespread? What are the various forms it can take?
How should a bullying victim react to intimidation and physical aggression, or—
ideally—avoid becoming a victim in the first place? This video addresses those
questions as it looks at the root causes and potential solutions to bullying dilemmas.
Studying the verbal, emotional, and social aspects of bullying and cyberbullying as
well as physical harassment and attacks, the program also distinguishes between
bullying that is typically male and typically female—revealing the wide range of
results that all forms can have, from hurt feelings to academic problems to murder and
suicide. Dramatizations and expert commentary highlight specific strategies to combat
this disturbing challenge to American education and the well-being of its young
people. A viewable/printable instructor’s guide is available online. A Cambridge
Educational Production. Part of the series Combating Conflict with Character. (30
minutes) 2011
Eating Disorders is a feature-style program dedicated to dispelling the myth that eating disorders are about the desire to be
thin. Instead, the powerful and informative video shows that eating disorders are severe psychological disorders that take
years to overcome and can be accompanied by devastating and sometimes deadly physical side effects.
Four young women and men from a variety of ethnic backgrounds share their stories of the physical pain and emotional torment
associated with eating disorders. These survivors of Anorexia Nervosa, Bulimia Nervosa, and Exercise Bulimia share some of
their toughest moments and describe how their disorders destroyed part of their lives. In addition to the storytellers,
medical, psychological, and nutritional experts explain the types of eating disorders, what causes them, and who is most at
risk. They also detail the devastating and sometimes deadly effects, describe treatment options, and define a healthy
lifestyle.
A Cambridge Educational Production.
One 30-minute video.
Legend has it that cheese was invented 5,000 years ago by a desert nomad hauling a saddle-pack full of milk. Regardless of its exact origin, cheese is more than a simple dairy product—it is often the work of skilled artisans and has been, at certain times in history, a status symbol. This video serves up a generous slice of cheese knowledge and cooking advice. Investigating the birth of the phrase “big cheese,” the rescue of cheese supplies during the Great Fire of London, and the advent of processed cheese, the program also shares secrets from chef Paul Merrett: an Italian twist on cheese fondue, a great sauce for macaroni and cheese, and a delicious ricotta and lemon cheesecake. Produced by the Open University. (30 minutes)
The Series Includes : Ever Wondered About Cheese? | Ever Wondered About Seafood? | Ever Wondered About Eggs? | Ever Wondered About Potatoes? | Ever Wondered About Chicken? | Ever Wondered About Mushrooms? | Ever Wondered About Tea?
In today’s mass-produced world, chicken is cheap and eaten nearly everywhere. Yet, it has a secure place in the history of fine cuisine, and can still be prepared with originality and style. From the classic British roast to the traditional French coq au vin, this video explores the versatility, potential, nutritional value, and historical importance of the humble barnyard hen. Shedding light on Mrs. Beeton’s chicken recipes and Henry VIII’s poultry passion, the program also examines why the fast food industry depends heavily on chicken. In the kitchen, chef Paul Merrett puts a good red wine to use and reveals the chicken part that all great cooks secretly love to prepare. Produced by the Open University. (30 minutes)
The Series Includes : Ever Wondered About Cheese? | Ever Wondered About Seafood? | Ever Wondered About Eggs? | Ever Wondered About Potatoes? | Ever Wondered About Chicken? | Ever Wondered About Mushrooms? | Ever Wondered About Tea?
Scrambled, boiled, poached, baked, fried, beaten, whipped, and even raw—the egg has sustained the human race for over 5,000 years, but it’s still full of surprises. This video cracks open the secrets of nature’s ready-made meal and traces its path through history, including an ancient Roman custard recipe, the importance of powdered eggs in World War II, how the British egg industry nearly collapsed, the truth behind the egg salmonella scares of the 1960s, and modern innovations that have improved life for captive chickens. Chef Paul Merrett creates an authentic Spanish omelet, a superb soufflé, a scrumptious eggy bread, and poached eggs to use in eggs Benedict. Produced by the Open University. (30 minutes)
The Series Includes : Ever Wondered About Cheese? | Ever Wondered About Seafood? | Ever Wondered About Eggs? | Ever Wondered About Potatoes? | Ever Wondered About Chicken? | Ever Wondered About Mushrooms? | Ever Wondered About Tea?
Concocted in the miniature laboratory of the beehive, honey is nevertheless a big business—nearly half a million tons of it are traded globally every year. It has an honored place in history, too, as an ancient Egyptian health and beauty ointment. On top of all that, even some hospitals find it useful! This video reveals the long-standing importance of honey in commerce, culture, and cures, while presenting irresistible recipes that include it. Chef Paul Merrett creates a sumptuous honey sponge pudding and gives some handy tips on storing the sticky golden substance. He shows how to get the right mix of sweet and sour in a marinated pork chop and explains why his honey-coated cereal bars are a great energy booster. Correlates to all applicable National and State Educational Standards including the NCLB Act. Produced by the Open University. A part of the series Ever Wondered About Food? 2. (30 minutes)
The Aztecs considered mushrooms the food of the gods. Many Asian civilizations have cultivated them for thousands of years, and the Romans liked them with honey—although the reign of Claudius was ended by a mushroom that wasn’t so sweet. This video unearths the historical and culinary magic of the forest-floor fungi, presenting little-known food facts and incredible mushroom recipes. The program explains the present-day British fascination for unusual Japanese mushroom varieties, and shows how growers produce mushrooms year-round—while Chef Paul Merrett reveals his secrets for creating a perfect warm mushroom salad and the ultimate mushroom risotto. Produced by the Open University. (30 minutes)
The Series Includes : Ever Wondered About Cheese? | Ever Wondered About Seafood? | Ever Wondered About Eggs? | Ever Wondered About Potatoes? | Ever Wondered About Chicken? | Ever Wondered About Mushrooms? | Ever Wondered About Tea?
First cultivated by the Incas 6,000 years ago, potatoes are now the most popular vegetable on Earth, with 293 million tons and thousands of varieties consumed every year. This video peels away myths and misconceptions about the starchy tuber and presents many delectable ways it can be prepared. Outlining the 16th-century arrival of the potato in Europe, the program explores one possible explanation for the invention of the potato chip and examines the modern world’s addiction to the fried delicacy. In the kitchen, Paul Merrett creates fries with garlic mayo, potato pancakes, potato wedges—and, with the help of science and a potato ricer, exquisite mashed potatoes. Produced by the Open University. (30 minutes)
The Series Includes : Ever Wondered About Cheese? | Ever Wondered About Seafood? | Ever Wondered About Eggs? | Ever Wondered About Potatoes? | Ever Wondered About Chicken? | Ever Wondered About Mushrooms? | Ever Wondered About Tea?
Ever Wondered About Seafood?
What kinds of seafood did the ancient Greeks and Romans enjoy? Is there any truth behind the belief that oysters are an aphrodisiac? How did the invention of railroads change the way fish and shellfish were consumed? And most importantly—how do you cook a tender calamari? This video dives to the bottom of the ocean and brings up fun food facts, enlightening culinary history, and tasty morsels for chef Paul Merrett’s entertaining cooking demonstrations. The story behind Britain’s national love of prawns and scampi is featured, along with step-by-step guidance on how to prepare fantastic squid, oysters, and a classic Moules Mariniere. Produced by the Open University. (30 minutes)
The Series Includes : Ever Wondered About Cheese? | Ever Wondered About Seafood? | Ever Wondered About Eggs? | Ever Wondered About Potatoes? | Ever Wondered About Chicken? | Ever Wondered About Mushrooms? | Ever Wondered About Tea?
Ever Wondered About Tea? DVD
How does tea reduce stress in the human body? What spiritual and cultural meanings have been connected with it over the centuries? Why did 18th-century Europeans keep it in locked chests? This video stirs up a sweet combination of food facts, flavorful history, and delicious tea choices—including white, green, and herbal varieties—thanks to chef Paul Merrett and his enlightening kitchen demonstrations. Viewers will gain insight into the Japanese tea ceremony, the workings of Russian samovars, Britain’s national identification with tea, and the confections consumed with it. Tea-infused chicken and green tea ice cream are two featured dishes. Produced by the Open University. (30 minutes)
The Series Includes : Ever Wondered About Cheese? | Ever Wondered About Seafood? | Ever Wondered About Eggs? | Ever Wondered About Potatoes? | Ever Wondered About Chicken? | Ever Wondered About Mushrooms? | Ever Wondered About Tea?
In this ABC News special—produced in conjunction with Rodale Inc., publisher of Prevention and Men's Health magazines—nutritionists, psychologists, pediatricians, and other experts explore the causes of obesity, the physical and emotional damage it can do, and how parents and schools can team up to help kids improve their health. Also included is hidden-camera footage of a daring social experiment in which a slim teen, professionally made up to look obese, goes to school and experiences firsthand the abuse so often aimed at overweight people. A post-experiment discussion underscores the stigmatizing effect of intolerance while emphasizing the need for greater compassion. A teacher's guide is included. (43 minutes, color)
It sounds laughable to blame food manufacturers and fast food restaurants for children being unhealthily overweight. But Big Tobacco thought health-related lawsuits were a joke too—until they finally lost. In this ABC News program, correspondent John Donvan examines the food industry's marketing strategies to see if and to what extent they are responsible for America's epidemic of childhood obesity. Industry initiatives to make and offer healthier foods are also presented. Afterward, anchor Chris Bury speaks with Kelly Brownell, director of the Yale Center for Eating and Weight Disorders, and Gene Grabowski, of the Grocery Manufacturers of America. (23 minutes, color)
Mom, what's for dinner?
Today, when it comes to
eating nutritionally you
are on your own. Roles
have changed. People are
busy with work, school,
music, sports, and many
other activities that
have changed what, when,
and how Americans eat.
Prepackaged food is
convenient, but what are
you eating? How many of
the necessary food groups
are you fulfilling when
you eat a vegetable wrap
or a bean and cheese
burrito? Who is
responsible to see that
your body is getting all
the necessary fruits,
meats, carbos, veggies,
and water? No matter how
busy you are your body
needs fuel. A good diet
that follows the food
pyramid is foundational
to a healthy life. This
new video looks at the
food groups and dissects
the food guide pyramid so
that it becomes a guide
for meal/snack decisions.
Worksheets add practical
help to make concepts
come alive for a variety
of learning styles.
Despite the best efforts of experts and organizations, food-borne illness outbreaks still occur. This video examines the risks facing consumers while highlighting culinary and food-handling methods for addressing those risks. Contaminants studied in the program include bacteria (such as salmonella and E. coli) and gastrointestinal viruses as well as the potentially dangerous pesticides, herbicides, hormones, and antibiotics used in agriculture. Food-preparation advice encompasses washing hands carefully, separating raw meat from produce, and cooking food thoroughly; on the nutrition side, the program promotes fruits, vegetables, and whole grains while suggesting an array of “superfoods.” Viewers also learn about government agencies charged with ensuring food safety, including the FDA and the USDA, as well as those dealing with public health, such as the EPA and the CDC. A viewable/printable teacher’s guide is available online. A Meridian Production. Part of the series Healthy Eating: A Guide to Nutrition. (30 minutes)
